Teriyaki Chicken Pineapple Kabobs
A delightful blend of marinated chicken, juicy pineapple, and colorful vegetables grilled to perfection, perfect for gatherings and quick weeknight dinners.
Ingredients
Main Ingredients
- 2 lbs boneless chicken breast Tender and succulent, absorbs teriyaki flavor.
- 1 cup teriyaki sauce Store-bought or homemade for a personal touch.
- 1 fresh pineapple, cubed Sweet and juicy, adds vibrant color.
- 1 each bell pepper (any color) Adds crunch and earthy sweetness.
- 1 each red onion, cut into chunks Mild sweetness mellows beautifully when grilled.
- As needed pieces skewers Wooden or metal; soak wooden skewers in water to prevent burning.
Instructions
Preparation
- In a bowl, mix the cubed chicken with half the teriyaki sauce and let it marinate while you prepare the veggies.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
- Thread the marinated chicken, pineapple chunks, bell pepper pieces, and red onion onto the skewers, alternating as you go.
Grilling
- Heat your grill or grill pan over medium-high. Spray with a bit of oil to prevent sticking.
- Place the skewers on the grill, cooking for about 10-15 minutes, turning occasionally. Brush with the remaining teriyaki sauce for added flavor.
- Ensure the chicken is cooked through (internal temperature should reach 165°F) and the veggies are tender and slightly charred.
Serving
- Carefully remove the kabobs from the grill, and let them cool for a minute before serving. Drizzle with extra teriyaki sauce for extra flavor.
Notes
For additional flavor, marinate the chicken for up to 4 hours. Customize the recipe with different veggies or proteins.